Chicken & leek pot pies

Chicken & leek pot pies

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(34 ratings)

Prep: 45 mins Cook: 25 mins


Serves 4
Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal341
  • fat8g
  • saturates2g
  • carbs33g
  • sugars10g
  • fibre9g
  • protein36g
  • salt0.4g
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  • 500g parsnip, peeled



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300g floury potato, peeled



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500g boneless skinless chicken breast
  • 2 tsp cornflour
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 leek, sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • grated zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp low-fat crème fraîche
  • 1 tbsp wholegrain mustard


  1. Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.

  2. Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.

  3. Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

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Comments (51)

FionaVoysey's picture

Tried this tonight. Made it veggie, by using Quorn instead of chicken. Cooked potatoes and parsnips in stock, but be careful not to add any salt until you can taste the sauce as the stock can be quite salty. Used quark instead of crème fresh as that was what I had and also wanted to make it low fat. It worked well.

Barbajuan's picture

Loved this - substituted sweet potato for part of the parsnip volume and kids didn't notice the parsnip element which they claim not to like! The stock cube crumbled in as someone previously suggested made it lovely and chickeny! Added a drop of white wine to chicken too. Lemon zest was an interesting tweak on the dish. It's a great base recipe to which you could add bacon / courgettes or other veg to ring the changes.

NatashaJames11's picture

This is great for the whole family. My two year old loves it!

jo_jo1970's picture

Delicious. Full of flavour. Definitely a winner with all the family. I too added chicken stock with the water

samisweetheart12's picture

This is a lovely healthy winter warmer, the only thing I changed is using chicken stock rather than potato water and I snuck a little cheese on top cos I was feeling naughty! Lovely. Will make again. Repeatedly!

VegiFamily's picture

I easily converted this into a tasty vegetarian meal simply by using cubes of roasted butternut squash instead of chicken.
The only other adjustment I made was to use good quality vegetable bullion instead of potato water.
It made a tasty comforting family meal.

Coxy89's picture

If you follow the recipe it is really bland. I wouldn't recommend

Nancy54321's picture

we love this recipe. it is so simple to make and goes well with some fresh veggys and crusty bread to mop the sauce up with. **** four stars

allisonh71's picture

Also didn't fancy the lemon. Can't rate for some reason. 4* for me.

allisonh71's picture

Went into auto-pilot and browned the chicken in the flour! Stock instead of potato water. Thought it might need less stock without the starch but could have stood the full 200ml. Added pancetta before adding the leeks. Very tasty.

0andyandrach0's picture

We made this in one big oven dish and used chicken stock like someone else suggested. However we put the leeks in just before we topped it with mash, and added asparagus at the same time. It worked really well and was full of flavour.

sara67's picture

Did this last night, loved it and will definitely do it again. I made quite a few changes due to not having the ingredients - no parsnips so just did spuds, no parsley, crème fraiche or wholegrain mustard. Instead I ignored the parsley and used milk and Colemans mustard. I also took the previous advice and added a stock cube to the spud water - I think it would have been bland otherwise. Next time I think I'll grate some nutmeg in - it works in other chicken pie fillings.

andyjp72's picture

To elaborate on this recipe I mixed spring onion into my mash and used lemon thyme in the chicken/leek mix for a subtle hint of lemon. Instead of breast meat I used thighs (love the dark side) and chicken stock, not just tatty water, intensified the flavour.

suzmat's picture

love this recipe. its easy enough to make and very feeling, you feel like your having something naughty when your not i love the added lemon zest in it you can taste it without it overpowering the other flavours.

gemmam22's picture

I left out the mustard and lemon, because I didn't have it. I used cream and also added peas and pancetta cubes. The pancetta gave it an extra flavour and I was really happy with the recipe!

ginge86's picture

Made this following the recipe, except adding a chicken stock cube to the potato water, and made in one large dish instead of individual ones. Thought it was light yet tasty, and loved the hint of lemon running through the dish.

pip_da_trip's picture

Great dish if you add, smoked bacon, chestnut mushrooms and sweetcorn. I also used chicken stock instead of potato water (???) much tastier and a dash of Worcester sauce. Topped it all off with a bit of smoked applewood cheese as well.

Nom nom.

pip_da_trip's picture

Great dish if you add, smoked bacon, chestnut mushrooms and sweetcorn. I also used chicken stock instead of potato water (???) much tastier and a dash of Worcester sauce. Topped it all off with a bit of smoked applewood cheese as well.

Nom nom.

flynn123's picture

This is a must for everday dining or a dinner party. I followed the recipe exactly except I added an extra dollop of creme fresh. Really delicious and the flavours of the leek and lemon really do shine through. Thoroughly recommended. (I make it as one big dish as opposed to individual ones.)

hehesquirrel's picture

forgot to rate.


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Tips (1)

NatashaJames11's picture

I would recommend substituting the parsnips for celeriac.